Special Diet

Pasta with Pesto and Roast Vegetables

cook 30 mins
Tags: Gluten free
  • 1 red pepper, deseeded and chopped
  • 1 yellow pepper, deseeded and chopped
  • 1 red onion, cut into wedges
  • 2 courgettes, sliced
  • 2 carrots, peeled and sliced
  • 2 garlic cloves, sliced
  • 8 baby tomatoes
  • 2 tablespoons olive oil
  • 2 teaspoons cumin seeds
  • 275 g (9 oz) gluten-free pasta shapes
  • 75 g (3 oz) pitted black olives
  • 2 tablespoons pesto sauce
  • small handful of basil leaves, torn
  • salt and pepper
  • Parmesan cheese shavings, to serve
  • Place all the vegetables, garlic and tomatoes in a large roasting tin and sprinkle with the oil, cumin seeds and some salt and pepper. Roast in a preheated oven, 200˚C (400˚F), Gas Mark 6, for 26–28 minutes.
  • Halfway through the cooking time, bring a large pan of water to the boil and cook the pasta for 9–12 minutes, or according to the pack instructions, until ‘al dente’.
  • Drain the pasta and toss in the roasted vegetables, olives, pesto sauce and basil leaves.
  • Serve sprinkled with Parmesan shavings.
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